Best of 2003: Best Frozen Pesto

Remarkably fresh and delicate, the house-made pesto in the freezer case at Rosanna's delightful Italian deli tastes purely of fresh basil and a little olive oil. It can turn a homely Bobboli into a gourmet pizza, or serve as an instant rescue when you're too tired to cook anything fancier than spaghetti. Here's the secret: it's not weighted down with cheese. If you want Parmesan, you can add it yourself. And while you're at the deli, try the baked-daily sfogliatelle Italian breakfast pastry. It's even better than the ones from the famous Ferrara's in New York.